Kong Chang-suk | Department Of Food Science And Technology Tokyo University Of Fisheries
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概要
- Kong Chang-Sukの詳細を見る
- 同名の論文著者
- Department Of Food Science And Technology Tokyo University Of Fisheriesの論文著者
関連著者
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Kong Chang-suk
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kong Chang-suk
Department Of Food Science And Nutrition Pusan National University
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Ogawa Hiroo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Iso Naomichi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kong Chang-suk
Department Of Food And Nutrition College Of Medical And Life Science Silla University
著作論文
- Rheological Analysis of the Effect of Gelatinization of Starch Added to Fish-Meat Gel Based on Volume Changes
- Rheological Analysis in Consideration of Volume Change on Compressional Properties of Fish-Meat Gel
- Rheological Analysis of Fish-Meat Gel Added Starch Using the Large-Deformation Theory